This Chicken and Leek Pie brings together tender chicken thighs and creamy, caramelized leeks in a rich sauce, all wrapped in a golden, flaky puff pastry. It’s a comforting and satisfying meal that’s perfect for any occasion. With the addition of wine for depth and crème fraîche for richness, this pie is truly indulgent.

Why You’ll Love This Recipe

Hearty and Flavorful: The combination of chicken, leeks, and a creamy white wine sauce creates a hearty, savory filling that pairs perfectly with the crisp pastry.
Comforting Meal: This pie is the epitome of comfort food, making it perfect for cozy family dinners or gatherings.
Easy with Pre-Rolled Pastry: Pre-rolled puff pastry makes assembly quick and easy, allowing you to focus on the rich filling.

Ingredients

2 lbs skinless, boneless chicken thighs (or chicken breasts, if preferred)
4 leeks, cleaned and sliced
1/2 cup dry white wine (or chicken stock)
2 tbsp butter
1 tbsp olive oil
1/4 cup crème fraîche (or sour cream or double cream)
Salt and pepper to taste
1 sheet of pre-rolled puff pastry (cut to size if needed)
1 egg, beaten (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling: Heat butter and olive oil in a large pan over medium heat. Add the chicken thighs and cook until golden brown. Remove and set aside. In the same pan, sauté the leeks until soft and caramelized, about 10 minutes.
Make the Sauce: Add the wine to the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half. Stir in crème fraîche and season with salt and pepper. Return the chicken to the pan and cook for 5 more minutes. Let the filling cool to room temperature.
Assemble the Pie: Preheat your oven to 400°F (200°C). Roll out the puff pastry and fit it into a baking dish. Add the cooled chicken and leek mixture, then cover with the pastry lid. Crimp the edges and make a few slits on top for steam to escape.
Bake: Brush the pastry with a beaten egg and bake for 25-30 minutes until golden and flaky. Let it rest for 20-30 minutes before serving to allow the filling to set.

Servings and Timing

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50-60 minutes

Variations

Vegetarian Option: Omit the chicken and add more vegetables like mushrooms, carrots, and peas for a vegetarian pie.
Use Chicken Breasts: If you prefer, you can swap chicken thighs for chicken breasts for a leaner option.

Storage/Reheating

Storage: Store leftovers in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes until the pie is heated through.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie ahead of time and refrigerate it before baking. Bake it just before serving.

Can I freeze the pie?

Yes, freeze the assembled pie (before baking) for up to 2 months. Bake from frozen, adding 10-15 minutes to the cooking time.

Can I use a different type of pastry?

You can use shortcrust pastry instead of puff pastry for a different texture, though puff pastry is preferred for its flakiness.

Conclusion

This Chicken and Leek Pie is a delicious, comforting dish that’s perfect for any occasion. With its creamy, savory filling and golden, flaky crust, it’s a meal that will satisfy everyone at the table. Whether you make it for a family dinner or a special gathering, this pie is sure to impress.